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Friday, November 9, 2012

Jalapeno Pork Sausage and Cheddar Kolaches

Jalapeno Pork Sausage and Cheddar Kolachesby Mary Wolter Makowskiadapted from Dorothy Kubena's Award Winning RecipeMrs.
Dorothy Kubena has been winning awards for her kolaches at fairs and
kolache festivals in Caldwell and Burleson Counties of Texas since at
least 1987. And so it was with great delight that I found her award
winning recipe in Texas Highways Magazine and whipped some up on a
weekend for Sunday breakfast, stuffed with Teet's Food Store's amazing
jalapeno sausage and some cheddar cheese. Go ahead! Stuff more sausage
in than I did. Much more. This dough can take it! It puffs up so pretty
in the oven. Together, they remind me of the best things in Central
Texas: smoked meat and kolaches. And Sunday mornings in the crisp fall
weather. No worries that this sausage is from Ville Platte, Louisiana,
because Texans have reciprocity with Louisiana. We love their food as
much as they love ours over here on this side of the Sabine River. And
this sausage -- hoo-wee! It is a delicious smoky link of pure pork
studded with lots of flavorful jalapeno.

Heat
the sour cream gently until just warm. Stir in the sugar, salt, and
softened butter until the butter is melted; set aside to cool to room
temperature. Sprinkle the yeast over warm water and let stand until the
yeast dissolves. Pour the sour cream mixture into a mixer bowl and add
the yeast/water mixture. Add the beaten eggs and flour, and mix until
soft and smooth.

If
necessary, work in enough additional flour to make dough spongy but not
sticky (I used an extra 1/4 cup to achieve this). Put the dough in a
large, greased bowl. Cover with plastic wrap and refrigerate overnight.

The
next day, remove the dough from the refrigerator. It will be very easy
to work with, a bit like play dough. Shape into 20 balls about 1-1/2
inches in diameter each, and place on parchment lined or lightly greased
baking sheets (two standard) about an inch apart. Flatten the balls
to 1/2-inch, cover with plastic wrap and allow them to rest for about 10
minutes.

Place
a sausage on each flattened dough ball and pull the dough over it,
sealing the edge and ends, to enclose the sausage completely. Put the
seam on the bottom and smooth out the dough on top. Cover them with
plastic wrap and allow them to rise for 1 hour; they won’t necessarily
double in bulk.

Bake
the kolaches at 350 degrees for 15-20 minutes, until they are tanned on
top. Brush them with melted butter when they come out of the oven.

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